Rhode Island Red Chowder

Carol Junkins


The tomato sauce added makes it different from the Cape Cod chowder.


☆☆☆☆☆ 0 votes

family of 4
20 Min
25 Min
Stove Top


  • 4 Tbsp
  • 1 c
    chopped onions
  • 2 Tbsp
    seasoned salt
  • 6 c
    chopped clams, plus their liquor
  • 4 c
    bottled or canned clam juice
  • 6 c
  • 8 c
    peeled and diced all-purpose potatoes
  • 1/2 c
    condensed tomato soup
  • 1/2 c
    tomato puree or sauce
  • 1/2 tsp
    cayenne pepper
  • ·
    salt and ground black pepper

How to Make Rhode Island Red Chowder


  1. In a large soup pot, heat the butter. Add the onions and seasoned salt and cook over medium heat for 5 minutes. Add the clams and their liquid , the clam juice and the water. Bring to a boil, reduce the heat to medium low, and simmer, covered for 30 minutes.
  2. Add the potatoes, bring to boil, reduce heat and simmer until the potatoes are soft about 15 minutes. Stir in the tomato soup, tomato paste and cayenne, and simmer for 10 minutes.
    Cool the chowder and refrigerate for several hours or overnight.
  3. Reheat gently. adjust the seasonings and add more water if the chowder is too thick, and serve.

Printable Recipe Card

About Rhode Island Red Chowder

Course/Dish: Chowders
Main Ingredient: Seafood
Regional Style: American

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